Soya Sukha Curry

Recipe by
Total Time:
15-30 minutes
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Soya Sukha Curry is a protein-rich healthy side-dish made with juicy soya chunks and authentic flavoured spices from the Desi Kitchen. The rich cashew-raisin paste makes the gravy extra tasty and adds to its thick consistency. This Soya Sukha Curry goes well with Indian breads and rice.

Take a look at more Curries Recipes. You may also want to try Healthy Mooga Molya Ambat(Sprouted Moong in Coconut Gravy), Best Sprouted Masoor Curry, Easy Jackfruit and Chana Ghashi(Jackfuit and Gram Curry)

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  • 2 cups - onion, sliced
  • 1 cup - soya chunks
  • 1/2 cup - tomato, chopped
  • 2 tbsp - Cashew nuts
  • 2 tbsp - Raisins
  • 1 tbsp - ginger-garlic paste
  • 2 tsp - Kashmir chilli powder
  • 1/2 tsp - Turmeric powder
  • 1/2 tsp - mustard powder
  • 1 tsp - Cuminutes powder
  • 2 pieces - Cinnamon
  • 4 - Cardamom
  • 4 - Cloves
  • salt to taste
  • 5 tbsp - oil

How to Make Soya Sukha Curry

  • Soak soya chunks in hot water for 15-20 minutes. Drain, cool and squeeze out the water.
  • Mix all the masala powders with little water to make a paste.
  • Grind cashewnuts and raisins into a paste.
  • Heat oil in a pan. Add soya chunks and stir-fry on high heat till brown. Drain and reserve.
  • Roast cloves, cardamom and cinnamon to the remaining oil in the kadai.
  • Add onion and fry till dark brown.
  • Add ginger-garlic paste and fry till fragrant.
  • Add the masala paste and fry.
  • Add tomato and fry till it is soft and pulpy.
  • Add 1 cup of water and salt.
  • Add Soya chunks and simmer till the gravy thickens.
  • Add cashew-raisin paste and simmer till the gravy dries up, coating the soya chunks.
  • Serve hot with chapattis.